- 1/4 C. (60 g) sugar
- 2 T. cornstarch
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 C. (500 ml) apple cider or apple juice
- 2 T. lemon juice
- 2 T. butter
- sour cream or plain yogurt
- In a medium saucepan, combine all ingredients except the butter. Bring to a boil, stirring constantly. Add butter.
- We enjoy it on pancakes, garnished with a dollop of sour cream. Refrigerate or freeze any remaining syrup. It will keep several weeks in the fridge.
For additional recipes, please visit: http://ciaofromdebbie.com
© 2013 Thrive.